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Which slow cooker should I get?

Are there any set and forget slow cookers 4 quarts and under? [more inside]
posted by pakoothefakoo on Jan 8, 2014 - 14 answers

What is the best way to preserve cinnamon buns for a several mornings?

Make, freeze, bake? Make, bake, freeze? Make, bake, refrigerate? [more inside]
posted by moxie_milquetoast on Aug 4, 2013 - 6 answers

What's happening in the upper echelons of the food world?

Help me discover the leading edge restaurants both in the US and internationally that are doing the most exciting things with regard to food, sourcing, plating and presentation as well as highly creative menu development. I am specifically interested in photo-rich sites so I can see, up close and personal, what constitutes the avant-garde in the professional food world at this time. [more inside]
posted by Muirwylde on Apr 17, 2013 - 12 answers

I need a Russian Larousse Gastronomique

Can anyone recommend any good all-around Russian-English or Russian-French culinary dictionaries, online or in print? [more inside]
posted by ivan ivanych samovar on Nov 23, 2012 - 21 answers

Moved back to the Netherlands, and I'm hungry.

Mefites of Holland! Send me to your favorite ethnic grocery stores and trattorias in de Randstad. Bonus points for North Holland (esp. Haarlem-A'dam-Alkmaar), and you win 1,000 internets if you know of a real Mexican, Thai or Indian grocer anywhere within 250k of Amsterdam.
posted by digitalprimate on Aug 15, 2012 - 14 answers

Meat art from South America

Can you recommend a book about the meat culinary in South America? Bonus points if it's focused on Uruguay's or Brazil's cuisine [more inside]
posted by just_another_one on May 16, 2012 - 3 answers

[Anger related issue filter] Do I need a tougher outer shell, or should I be bothered by this?

Difficulty with communicating anger and/or frustration toward friends--need a few techniques to move forward. [more inside]
posted by wallawallasweet on Jan 23, 2012 - 16 answers

I'll have a bleu Christmas (and New Years, and possibly Valentine's Day...).

I have been gifted a pound of (Wisconsin) Roquefort. I live alone. [more inside]
posted by availablelight on Dec 28, 2011 - 18 answers

Cooks on Alaskas' North Slope

Alaska / North Slope Filter: Is there a month or time of the year when there is a greater opportunity to land a culinary job on Alaskas' North Slope or offshore oil services industry in this area? [more inside]
posted by Muirwylde on Nov 2, 2011 - 2 answers

Come To Me, Red Cookbook!

Help forgetful me locate this red, science-heavy cookbook! [more inside]
posted by lonefrontranger on Oct 4, 2011 - 7 answers

How do you come back to a profession you barely started?

I went to pastry school five years ago. I was seduced away from the bakery by good money in an office job. Now I've ditched the office and have been working retail -- and just got a retail job in a bakery a month ago. I've been working in the back a little and making inroads there; now I'm baking 2/5 days a week. I feel patisserie calling me, but how do I get my confidence in the kitchen back? [more inside]
posted by fiercecupcake on Aug 22, 2011 - 4 answers

Where do all of those flavors come form?

What are some good books about the History of the Spice Trade? [more inside]
posted by holdkris99 on Mar 22, 2011 - 12 answers

Which Pope knew how to throw a party?

Help me find this half-remembered anecdote from what I think was a collection of famous chefs or food writers discussing their ideal meals? [more inside]
posted by grar on Oct 7, 2010 - 5 answers

He likes ALL kinds of Swedish Fish!

My brother is back in Chicago and looking for a job, preferably in the culinary world. But he's also looking to move away from retail and restaurant work, and is both unsure what's out there and wondering what other kinds of education he could do to improve his future prospects. Any suggestions? [more inside]
posted by Madamina on Sep 20, 2010 - 5 answers

Fresh out of the academy.

So I'm in a culinary school in California. Is there anybody in the profession who could tell me what NOT to do when I apply for work or get work? [more inside]
posted by bam on Jun 3, 2010 - 10 answers

Help Plan a Cook's Tour of Chicago, Milwaukee & Madison

What are your favorite cooking/kitchen/food-related shops in Chicago, Milwaukee and Madison? [more inside]
posted by webhund on Apr 2, 2010 - 14 answers

Help Me Make My Salads Less Lame

How do I make my salads less lame? [more inside]
posted by jason's_planet on Nov 17, 2009 - 66 answers

Is Johnson & Wales worth it?

I'm thinking of going to culinary school for baking and pastry. Right now Johnson & Wales in RI is the front runner. My question: is JWU worth it, or should I be looking elsewhere? [more inside]
posted by firei on Oct 18, 2009 - 4 answers

what's so different about them?!

Why is basil considered to be an herb, but spinach is a vegetable? [more inside]
posted by chicago2penn on Aug 16, 2009 - 21 answers

Help me serve a great lunch, quickly.

Great (summer-friendly) lunch menus. Difficulty: can be mostly or wholly made beforehand. [more inside]
posted by availablelight on Jul 18, 2009 - 21 answers

What side dishes should I make with lamb curry?

What side dishes (apart from coconut rice) would go well with a rich, spicy, coconut-milk-based lamb curry? [more inside]
posted by faeuboulanger on Jul 10, 2009 - 23 answers

Well, they ARE seeds...

Are culinary seeds and beans (whole spices, dried peas, etc.) treated to prevent germination? [more inside]
posted by werkzeuger on Jun 27, 2009 - 11 answers

What are good culinary reference books?

I just got a job as a chef's apprentice, and I'm trying to collect scholarly culinary resources I can use to help me with my studies. So far my instructors have recommended The Professional Chef textbook put out by the Culinary Institute of the America and The Food Lover's Companion. Are there any other websites or books that are essential for would-be culinary professionals trying to learn a little more of culinary science, history, and cuisine classique? [more inside]
posted by schroedinger on Feb 21, 2009 - 14 answers

Skipping My Senior Year. Yay or Nay?

I want to skip my Senior year of High School and go to Culinary school instead. Is this a bad idea? [more inside]
posted by 47triple2 on Jan 5, 2009 - 62 answers

Can I make a ceviche a day ahead?

Can I make a ceviche a day ahead? [more inside]
posted by deinemutti on Jan 2, 2009 - 4 answers

Book-Hungry Mother

[Xmas Filter] I'm doing my Christmas shopping, and I'm a bit stuck on what I need to get my mother. She likes culinary-cultural history books, preferably with recipes. Suggestions? [more inside]
posted by Weebot on Dec 9, 2008 - 40 answers

Is Chef School Cool?

I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. [more inside]
posted by bodywithoutorgans on Nov 20, 2008 - 23 answers

Cooking to impress-- the foreign edition

Cooking to impress-- the ethnic edition. [more inside]
posted by availablelight on Feb 29, 2008 - 16 answers

Cooking classes in D.C.

Interesting cooking classes in Washington, D.C. proper? [more inside]
posted by ryanshepard on Jan 13, 2007 - 8 answers

What's the best culinary school in Chicago?

What's the best culinary school in Chicago? [more inside]
posted by bigboggle on Dec 2, 2006 - 5 answers

I want some sausage!

Help me get some linguica sausage in New York City tomorrow afternoon. I want to make some Portuguese Bean Soup for a guest from Hawaii! [more inside]
posted by onalark on Nov 8, 2006 - 8 answers

What does a sandwich mean? or: Sometimes a sandwich is just a sandwich.

Is there a food/culinary theory equivalent to literary or film theory? [more inside]
posted by glibhamdreck on Sep 11, 2006 - 12 answers

Broth vs. Stock

Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? [more inside]
posted by 1fish2fish on Jun 17, 2006 - 16 answers

Help me help my kitchen help me.

Indespensible kitchen supplies? Culinary magic aids? Killer cutting board? [more inside]
posted by soma lkzx on Feb 27, 2006 - 55 answers

Boston area culinary class

For Christmas, I'd like to give my sister and brother-in-law, who live in Boston, a gift certificate to take a cooking class together. Can you recommend or help me select a school or instructor? [more inside]
posted by palegirl on Dec 14, 2005 - 7 answers

Miso confused

Recipe for miso soup wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted by Shane on Sep 5, 2005 - 16 answers

Culinary arts degrees

I'm debating whether or not to pursue a degree in culinary arts, and also what type of degree and school I should consider. [more inside]
posted by BradNelson on May 23, 2005 - 12 answers

Whats the difference between a blender and a food processor?

Whats the difference between a blender and a food processor? Seems to me the only difference is that a blender has more speed options, but I could be wrong. Please let me know.
posted by thebwit on Sep 27, 2004 - 5 answers

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